Guacamole is the perfect food group, if you didn't already know. It also the most wonderful representation of Southwest cuisine that can be prepared given the availability of ingredients in the UK.With that in mind, I elected to use it as my representative at the Mountaineering Club Ceilidh.
Now, we need to get something straight between my cooking practices and the normal stuff you find on the internets. I still employ my moms process of 'a handful of this' or 'a dash of that'. Whilst I am perfectly capable and amenable to using actual metric or imperial measurements, I also tend to make stuff up, so if what I try turns out, I may not always be able to exactly replicate it.
So, without further ado: Guac!
18 (yes 18! There were boatloads of people there) avocados
6 limes
6 cloves garlic
Sea salt to taste
Black Pepper to taste
Cilantro (A.K.A. coriander in the Eastern Hemisphere) (not pictured) (about half of a 'bunch' that you'd purchase in your local grocery store)
That's a lot of bleedin avocados! Now let me note that straight away, I feel like 6 limes was too much taste wise. You get super strong on the citrus and it overpowers the creamyness of the avocado. Also, I stopped adding onion when it seemed appropriate, which occurred for me at about 4 small onions. Any more, and I fear it would be overdoing it. And I added an extra tomato to the mix, just for fun.
It turned out to be a pretty colorful mix, and it tasted pretty good, but there are several changes that could have made it even better. As stated before, less lime. probably about half the amount of lime would do, and about twice the amount of garlic. Additionally, Chili powder would absolutely rock the world of this recipe. Weirdly, I forgot to photograph the finished product. Ah well, I made a video of the delightfully visceral sounds that it makes when you mash it all up with the end of a rolling pin. Enjoy!
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